Categories: Beef main dish
Ingredients
- 2 carrots, chopped
- 2 medium onions chopped
- 2 celery ribs, chopped
- 6 garlic ribs chopped
- 6 fresh flat-leaf parsley sprigs
- 2 bay leaves
- 2 93-inch) fresh rosemary sprigs
- 5 lbs. oxtails
- 2 tsp. kosher salt
- 1 tsp. freshly ground pepper
- 1/4 cup all-purpose flour
- 2 Tbsp. olive oil
- 2 cups dry red wine
- 1 (6oz.) can tomato paste
- 1 (8oz.) pkg. fresh mushrooms, quartered
- Hot cooked rice
Directions
- Place first 7 ingredients in a 6-quart slow cooker.
- Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2batxhes in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.
- Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.
- Cover and cook on low 5 to 6 hours. Add mushrooms; cook 1 more hour.
- Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Ski fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables and hot cooked rice.